Ingredients
Scale
- 8 ounces rotini pasta
- 1 (6-ounce) jar purchased basil pesto
- 1/4 cup red wine vinegar
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 3 cups chopped cooked chicken
- 3 cups baby arugula or coarsely chopped baby spinach
- 2 cups cherry tomatoes, halved
- 2 ounces Parmigiano-Reggiano cheese, shaved, divided
- 1/4 cup pine nuts, toasted, divided
Instructions
- Gather all ingredients.
- Cook rotini according to package directions. Drain and rinse well under cold water; set aside.
- Stir together pesto, vinegar, garlic, and salt in a large bowl.
- Add chicken, cooked rotini, arugula, tomatoes, half of the cheese, and half of the pine nuts. Toss well.
- Serve at once or cover and chill up to 6 hours.
- Top with remaining cheese and pine nuts before serving.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Toss with a little extra pesto or olive oil if the salad dries out.
- Use store-bought pesto for convenience or homemade for extra flavor.
- You can prepare this salad ahead of time and refrigerate before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Tossed
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 60mg